Dijon mustard grilled steaks & pasta with garlic mashed potatoes

When it comes to a great steak, it’s all about the perfect seasoning. For the last couple of months every time I’ve made pork steaks, I used dijon mustard combined with other seasonings as a basis for a spicy marinade. Turns out it’s an amazing idea, everyone loved it so far as it brings out the flavour to a new level and I’m giving it a big recommendation! 🙂

There’s this tasty side dish my mum always used to make every time we had some leftover mashed potatoes and pasta. She would combine the two, mix in some fresh herbs and spices and that’s it. Here is my upgraded version I used as a side dish next to my dijon mustard marinated steaks and it worked out awesome. Use your leftovers and have fun in the kitchen!

How to

Season pork collar steaks with red paprika, garlic powder, salt, pepper and cover them in dijon mustard. Sprinkle with some vegetable oil and set them aside to marinade.

Bring two pots of slightly salted water to a boil. In one cook potatoes and in the other cook pasta until al dente. Drain water, set pasta aside and in the other bowl mash the potatoes with the addition of milk, sour cream, butter, garlic, parsley, shallot, salt and pepper. Combine the garlic mashed potatoes with pasta.

Heat a large grill pan with a sprinkle of vegetable oil. Grill marinated steaks until well done, for about a few minutes on each side.

Place lettuce and radicchio in a large bowl. Season with aceto balsamico, vegetable oil, salt and pepper.

Serve grilled steaks & pasta with garlic mashed potatoes, with a side of fresh lettuce and radicchio salad.